Simple Healthy Homemade Vegetable Stock

A great time to make homemade vegetable stock is when you have a variety of vegetables on hand. You can also use vegetable scraps after making a meal or vegetables that are simply sitting in your produce compartment.

I love to freeze this flavourful vegetable stock in smaller portions, ice cube trays are great, so I can add extra flavour to any dish. Use it to replace water in recipes for added flavour.

Instead of using ice cubes to cool your child's soup, simply place two of these tasty cubes and it will cool the soup without watering in down.

Another great reason to make your own vegetable stock is so you can control the salt intake.

This stock can be made in a large pot or a crock pot. Making stock in a crock pot is a fantastic, easy method since you only need to add the ingredients, turn it on and walk away; it’s great for overnight.

  • 2 onions, coarsely chopped
  • 3 carrots, coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 4 sprigs of fresh thyme
  • 2 bay leaves
  • 1 bunch of fresh parsley
  • 1 t whole peppercorns
  • 1 t sea salt (optional)
  • Various vegetable scraps and vegetable pieces. Use whatever vegetables you have on hand.

Large Pot: Place the ingredients in a large pot and cover with water. Bring to a boil and reduce to low and simmer for at least 3 hours, longer times result in a more intense flavour.

Crock Pot: Place the ingredients in the crock pot and cover with water. Set on low and cook for 8 hours or overnight.

Remove the vegetables from the stock. Strain the stock through a strainer lined with cheese cloth and divide in freezer bags, freezer containers or ice cube trays (once frozen place in freezer bags).


This vegetable stock is healthy, tasty and is a great alternative to the processed varieties found in grocery stores that contain high amounts of salt.

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